Rajma Tikkis / Red Kidney Beans Patties



Rajma Tikkis 
Recipe: Sanjay Hingorani 

Inspired by Chef Meghna of 
Meghna's Food Magic 

Ingredients:

1 Cup Rajma / Red Kidney Beans, soak overnight, pressure cook to 5 seetis, drain n keep aside. Make sure all the moisture is out.
2 Medium Potatoes boiled and mashed.
2 tbps Besan / Gram flour, toasted till it gets lightly brownish. Don't burn it.
3-4 Green chillies fine chopped
2 tbsp Fresh coriander leaves fine chopped.
1 tbsp Fresh mint leaves fine chopped
1 tbsp My Special Garam Masala
1 tsp Red chilli powder
1 tbsp GnG Paste
1 tbsp Ghee for extra flavour

Method: 

We need the Rajma to be drained properly, I have kept the texture lightly tough, not very soft. This will help to bind the tikkis and not go gooey. In a large mixing bowl add the rajmas and potatoes and the toasted besan plus all the above ingredients and mash and mix together. It should come together very nicely, no lumps etc. Tough dough not gooey. If there is a problem add some more toasted besan. Make tikki roundels. They should hold good.

Keep in the fridge for at least 30mins to an hour before frying. Use a non stick pan it will use less oil. Otherwise the tikkis will soak a lot of oil. I used Ghee. Turn them to get even brown colour both sides. Handle carefully lest they break. Done.

Have with a side of salad and your choice of sauce or chutney. Can also add them in Rotis with salsa and make rolls and even Veggie Burgers

Ear, Enjoy, Repeat ! 

Cheers,
Sanjay 



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